Natural Antimicrobials For The Minimal Processing Of Foods at Meripustak

Natural Antimicrobials For The Minimal Processing Of Foods

Books from same Author: S Roller

Books from same Publisher: Wood Head Publishing

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  • General Information  
    Author(s)S Roller
    PublisherWood Head Publishing
    ISBN9781855736696
    Pages320
    BindingHardbound
    LanguageEnglish
    Publish YearJuly 2003

    Description

    Wood Head Publishing Natural Antimicrobials For The Minimal Processing Of Foods by S Roller

    Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food products. Edited by a leading expert in the field, and with a distinguished international team of contributors, Natural antimicrobials for the minimal processing of foods discusses their practical application in food preservation, often in conjunction with other preservation techniques. After an introductory chapter, the book first discusses the use of bacteriocins such as nisin in preserving animal and other food products, often in conjunction with other preservation techniques such as high hydrostatic pressure and pulsed electric fields. Subsequent chapters discuss the current and future uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications, including the preservation of fresh and minimally-processed fruits and vegetables. A final group of chapters discu